Bring a large pot of salted water to a rolling boil over high heat. Add the frozen cheese tortellini and cook according to package directions, usually about 3–5 minutes, until they float to the surface and are tender. Drain the pasta and set it aside in a bowl, keeping it warm for the next steps.

In a large stock pot, combine two cans of tomato soup, two cups of chicken broth, and two cups of milk and half and half. Stir in the rehydrated sun-dried tomatoes, onion powder, garlic powder, dried basil, and salt. Heat this mixture over medium heat until it’s steaming but not boiling, allowing the flavors to meld together for about 5 minutes.

Reduce the heat to low and gently stir in the cooked tortellini, ensuring they’re well-coated with the creamy soup base. Gradually add the shredded Parmesan cheese, stirring until it melts and integrates into the soup. Let the mixture warm through for an additional 3–5 minutes without allowing it to come to a boil.

Ladle the warm Cheesy Tomato Tortellini Soup into bowls, and sprinkle with extra Parmesan cheese for a cheesy finish. Serve it hot alongside some crusty bread or garlic breadsticks for a delightful meal.